Plato principal
Chorizo and Soft-Boiled Egg Salad
A Spanish pork salad featuring chorizo, soft-boiled eggs, potatoes, and green beans dressed in a light vinaigrette with parsley and garlic.
22 min4 porcionesMediaSpanish
Pasos
- 1
Bring a large pot of salted water to a boil and cook the potatoes for 12 minutes, adding the eggs after 6 minutes and the green beans for the final 2 minutes. Drain everything and cool the eggs under cold running water.
- 2
Meanwhile, fry the chorizo slices for 1–2 minutes until beginning to crisp. Remove them with a slotted spoon and set aside, leaving the oil in the pan. Add the garlic and cook gently for 1 minute.
- 3
Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo, and seasoning. Shell the eggs, cut into quarters, and add to the salad.
